Ingredients:

  • 1 cup (227g) unsalted butter, slightly cool
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 0.5 tsp almond extract
  • 3 cups (375g) all-purpose flour
  • 2 tbsp cornstarch
  • 0.5 tsp fine sea salt
  • 4 cups (500g) confectioners' sugar
  • 3 tbsp meringue powder
  • 6 tbsp warm water
  • gel food coloring

Instructions:

  1. In a stand mixer fitted with a paddle attachment, cream the cool butter and granulated sugar on medium-low speed until smooth. Do not over-whip to avoid incorporating excess air.
  2. Add the egg, vanilla extract, and almond extract. Mix until just combined.
  3. Whisk together the flour, cornstarch, and salt. Gradually add to the wet ingredients, mixing on low until a dough forms.
  4. Divide the dough into two disks and wrap them in plastic. Chill in the fridge for at least 1 hour 30 mins until the dough feels firm like cold clay.
  5. Preheat oven to 350°F (180°C). Roll the dough to 1/4 inch thickness on a floured surface and cut your shapes.
  6. Bake for 10 minutes until the edges are just barely set and the tops are matte.
  7. Whisk confectioners' sugar, meringue powder, and water until a stiff peak forms. Thin with water as needed for flooding, tint with gel colors, and decorate cooled cookies.
  8. Allow to dry for 4 hours before adding fine details or stacking.